BRAZILIAN CHEESE PUFFS - PAO DE QUEIJO (GLUTEN FREE)
This recipe comes from King Arthur's website. The dough will remind you of choux pastry, but it's made with gluten-free tapioca starch, which is available in Asian and Latin markets. KA recommends storing them at room temperature. They should be served warm, so reheat briefly in the microwave if they've been made ahead of time. I just love these with a glass of wine!
Provided by duonyte
Categories < 60 Mins
Time 35m
Yield 18-20 rolls
Number Of Ingredients 8
Steps:
- Preheat oven to 375 deg F. Lightly grease a large baking sheet or line with parchment paper.
- Put the butter, water, milk and salt in a medium saucepan, and heat until the butter has melted and the mixture has come to a full boil. In the meantime, put the tapioca starch in the bowl of your stand mixer.
- Pour the boiling mixture over the tapioca starch, beating to combine. Continue beating at a high speed until the mixture becomes smooth and elastic-looking - this will take only a couple of minutes.
- Beat in the garlic and cheese until well combined.
- Stick your finger into the dough. If it's uncomfortably hot, wait until it cools a bit. It should still be rather hot, but not uncomfortable.
- With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
- Drop the mixture in 2 tbl balls (about the size of a golfball) onto the baking sheet, spacing about 1 1/2 in apart. Don't worry if the surface is a little rough - it will smooth out as it rises and bakes. The balls will flatten a little, but should hold their shape.
- Bake the rolls for about 20 minutes, until they have a freckled appearance (from the browning cheese) and begin to color a bit.
- Remove from oven and serve hot. Reheat briefly in the microwave if serving at a later time.
- Note: KA mentioned that tapioca starch or flour varies from brand to brand and even from batch to batch. You may need to add more tapioca, up to about 1/2 cup, to get a good consistency dough. If you've ever made cream puffs, that's the consistency you are looking for.
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John Rizzotti
[email protected]These cheese puffs were a bit too salty for my taste. I think I'll use less salt next time.
Simo Kujanpää
[email protected]I loved the texture of these cheese puffs! They were so light and fluffy. The flavor was also great.
Vikash Paswan
[email protected]These cheese puffs were a bit too dry for my taste. I think I'll try adding some milk or cream next time.
Mahfuj Ahmed
[email protected]Not bad, but not great either. I've had better cheese puffs.
Tariq Afghan
[email protected]Overall, I thought these cheese puffs were pretty good. They were easy to make and they had a nice flavor. I would definitely make them again.
Sehar Khan
[email protected]These cheese puffs were a bit bland for my taste. I think I'll try adding some herbs or spices next time.
Tewrobert49
[email protected]I followed the recipe exactly, but my cheese puffs didn't turn out as light and fluffy as I expected. They were still tasty, but not what I was hoping for.
Sally Fraser
[email protected]These cheese puffs were a little too cheesy for my taste, but my kids loved them.
Aladesanmi Gboyega fasakin
[email protected]I'm not a huge fan of cheese puffs, but these were actually really good. The gluten-free flour made them a lot lighter than I expected.
Prince HaSshu
[email protected]I was pleasantly surprised by how easy these cheese puffs were to make. They turned out great and were a big hit at my party.
Fat Boy
[email protected]These are the best cheese puffs I've ever had! The gluten-free flour makes them so light and fluffy. I will definitely be making these again and again.
Bayode Olamilekan
[email protected]I love these cheese puffs! They're so cheesy and delicious. I always make a double batch because they disappear so quickly.
Anish Anish
[email protected]These cheese puffs were a hit! They were so easy to make and they turned out perfectly. I used gluten-free flour and they still came out light and fluffy. I will definitely be making these again.